Recipe courtesy of Venetta Williams
Rice and Peas
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 8 servings
Ingredients
2 cups white rice, such as Uncle Ben's Original
1 tablespoon olive oil
6 sprigs fresh Jamaican thyme
2 whole scallions
1 small onion, chopped
2 cups cooked pigeon peas (also called Congo or gunga peas)
1 can coconut milk
1/2 Scotch bonnet pepper
Directions
- Soak the rice in a few changes of water and drain before using.
- Heat the olive oil in a pan over medium heat and saute the thyme, scallions and onions until the onions soften. Add in 3 cups water, the pigeon peas, rice and coconut milk and bring to a boil. Turn down the heat to a simmer, add in the Scotch bonnet pepper and cook until the rice is done, about 25 minutes.
